Roasted Artichokes

It’s no secret that one of my favorite ways to make vegetables is to roast them. Roasting brings out so much of the natural flavor in veggies, without boiling away much of the good and healthy nutrients. Sometimes all you need to roast is just a little olive oil or butter or margarine, and some salt and pepper and maybe another spice or two. Just enough to enhance the natural flavors of the veggie you’re making.

Artichokes are one of my favorites. Fortunately for me, I grew up in California where artichokes are abundant. In my house we always steamed them, then they were served in a bowl where we would pick them apart and dip them liberally in mayonnaise until you get to the choke, which you scrape away to get to the best part. The artichoke heart. Yum! What kid doesn’t love to play with their food?
I know some people think there’s so much work involved in eating an artichoke, and you just get a little bite out of each leaf, but it’s just so fun! And they’re oh, so good!!

As I’ve grown in my cooking style, I’ve discovered I love to roast rather than steam my veggies. So I came across this recipe, to roast artichoke halves and couldn’t wait to try it. It’s definitely a keeper. The added bonus is that little piece of roasted garlic! Delish! And the lemon slices are tasty as well!

Ingredients:

3 artichokes, about 3 – 4 1/2 inches wide
6 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 large ripe lemon
6 cloves of garlic, peeled
2 tablespoons butter or margarine

Directions:

Break off small outer leaves that are close to the stem. Slice off the artichoke tips that are in the center of the artichoke. With scissors cut the sharp tips off each leaf. Trim the stem and remove any stringy pieces. Cut the dark part off the very end of the stem. Then cut all the artichokes in half, to make 6 halves. Rinse all the artichokes and pat dry.

Preheat your oven to 375 degrees. Choose a 9×13 baking dish.
You want the artichokes to fit pretty snugly without too many spaces or the juices will burn.
Pour the olive oil in the bottom of the dish, then the thyme. Roll each artichoke half all over the oil on both sides. You can even use a brush to brush the oil and herbs on with to make sure it’s nicely coated. Cut 6 thin slices of lemon, place each clove of garlic into the cut center of the artichoke with the lemon slice over it, then place them in the baking dish cut side down with them lemon on the bottom of the dish and the artichoke covering. Cover dish in foil, place in oven for 40 minutes or until outer leaves on top are tender.

Once done, transfer the artichokes cut side up onto a serving dish.
Place the butter and squeeze remaining lemon into baking dish with the remaining oil and thyme. Place dish back into the oven, uncovered until butter melts. Once done pour mixture over the artichokes and they are ready to serve. They are good as is, or you can serve with some light Mayonnaise or if you have another dipping favorite for artichokes.